Corned Beef Hash Recipe with Sunny-side up Egg

Saturday mornings are my favorite time of the week.  The start of the weekend, lazy times spent lounging and best of all, breakfast.  Today I have a corned beef hash recipe to share with you.  It’s very easy and super tasty.

Corned Beef Hash Topped with a Sunny-side up Egg

The best thing about this corned beef hash recipe (besides how tasty it is) is how quick and easy it is to make.  I did take a couple of time-saving short cuts, but those did not impede in the flavor department.

Packages of Potatoes and Corned Beef

Instead of using whole potatoes and onions, I used a packaged mix which I found in the refrigerated section at the grocery store.  It’s usually near the eggs.  I’ve used these before for recipes, and they yield great results.  Also, I just bought sliced corned beef cold cuts from Whole Foods instead of cooking a whole corned beef roast.  I want to get to that one day, but this was not that day. Around St. Paddy’s day, I’ll definitely be doing one of those.

Potatoes and Corned Beef

The secret to tasty corned beef hash is making sure the potatoes and meat get nice and crispy by a process called caramelization.  This is achieved by allowing the potato and corned beef mixture to sit for periods of time without stirring. In this recipe, we do three minute increments. By being exposed to the heat, the sugars in the potatoes and meat caramelize and produce a tasty crust which adds to the flavor.  Caramelization is your friend.

Potatoes and Corned Beef in a skillet

The spices/seasonings in this hash are fairly standard – thyme, garlic powder, onion powder, paprika, salt and cayenne.  I love the flavor that thyme imparts on any dish, especially potatoes.  Very earthy and aromatic but still subtle. The rest of the ingredients are part of my basic seasoning mixture.  Feel free to adjust these to suit your taste.  I take the time to measure out all these things so I can make a recipe for you to use, but if you want to do a dash of this and a pinch of that, fine by me.  Cook in a way that makes you happy.

Potatoes and Corned Beef turning into hash

Finally, to complete this dish, I decided that a sunny-side up egg was in order.  Cooking eggs sunny-side up is actually really easy.  I find it even easier than over-easy eggs.  The key is to use about two tablespoons of olive oil to basically “fry” your egg in.  Also, while the egg is in the frying pan, use a spoon to baste the egg with the oil, thereby cooking the top of the egg and having the white part set fully.  I know people have issues with runny eggs and this solves that.  And you don’t even have to go though the ordeal of flipping this egg.  To me, sunny-side up wins.

Sunny-side up egg

If you have multiple small skillets or are brave enough to try cooking multiple sunny-side up eggs at once, go for it.  I was cooking them one at a time giving my undivided attention to each and I felt that worked best.  But that’s just me.  Always cook to the level you are comfortable with.

Corned Beef hash topped with egg

Now let’s get to that recipe!

Yield: 3 servings

Corned Beef Hash Recipe with Sunny-side up Egg

This corned beef hash recipe is as easy to make as it is tasty. Ready in about 30 minutes. Great for weekend breakfasts.

Ingredients:

For the Hash:
  • 3 tablespoons unsalted butter
  • 7 ounces sliced corned beef
  • 1-20 ounce package hash brown potatoes and onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
For Eggs:
  • 2 tablespoons light olive oil
  • 3 pinches of kosher salt
  • 3 large eggs

Method:

For the Hash:
  1. In a large skillet, melt butter over medium high heat.
  2. Add corned beef and potatoes. Allow to sit for 3 minutes before stirring.
  3. After this, stir every three minutes and cook for 15 minutes total. You want to get the hash browned and allowing it to sit over the heat will do that.
  4. Once hash is done, set aside and move on to the eggs. For prettiest eggs, I recommend cooking one at a time.
For the Sunny-side up Eggs:
  1. In a small nonstick skillet over low heat, heat two tablespoons of olive oil.
  2. Gently crack the egg into the olive oil and add a pinch of salt to the egg.
  3. Use the olive oil to baste the egg so that it cooks the top as well as the bottom of the egg. This should take about 2 minutes per egg.
  4. Once done with the first egg, set on a paper towel-lined plate to drain and repeat with the other two eggs.
Serving the Dish:
  1. Portion out hash in bowls or on plates.
  2. Top with each with an egg and serve immediately.

The amount of corned beef you use can be flexible. I used 7 oz here because that was the yield of my package of corned beef. You could probably use up to a pound of corned beef paired with the 20 oz sized package of potatoes and onions.

Prep:5 min

Cook:25 min

Total:30 min

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